Kilishi (spiced dried meat)

Instructions

1. Cut the meat into thin slices about 3 mm thick, across the grain, then flatten them lightly between two sheets of cling film.
2. Dry the slices in the sun, or in a very low oven at 60 °C with the door ajar, for 2 to 3 hours until they are dry and brittle.
3. Blend the roasted peanuts into a fine powder with the chilli, ginger, garlic, salt, grains of paradise and the stock cube.
4. Fry the finely chopped onion in the oil until golden, then mix it into the peanut powder with the lemon juice.
5. Brush each dry slice with this paste on both sides, pressing so it sticks.
6. Lay the slices on a tray and bake in a low oven at 120 °C for 20 minutes, until brown and crunchy.
7. Let cool completely before storing in an airtight box.